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Chicken Casserole with sweet potato

Chicken Casserole with Sweet Potato and Pancetta

A chicken and sweet potato casserole with Pancetta, covered in melted Gruyere cheese and fresh thyme.
Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Calories 344kcal
Author Gerry Speirs


  • 2 large sweet potatoes
  • 1 1/2 lbs skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon plus 2 teaspoons fresh chopped thyme plus more for garnishing
  • Salt and cracked black pepper
  • 1 tablespoon butter
  • 1/2 cup diced shallot
  • 4 ounces cubed Pancetta
  • 1/4 cup dry white wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 3/4 cup chicken stock
  • 1 1/2 cups Gruyere cheese


  • Preheat the oven to 350 F.
  • Peel and half the sweet potatoes.
  • Bring a pot of water to a full boil and cook the potatoes for about 20 minutes. Drain and set aside.
  • Rinse and pat dry the chicken breasts.
  • Slice them in half at an angle to create 4 smaller pieces.
  • Mix the garlic, onion, chopped thyme, <g class="gr_ gr_217 gr-alert gr_gramm Punctuation only-ins replaceWithoutSep" id="217" data-gr-id="217">salt</g> and pepper together and rub all over the chicken pieces.
  • In a large saute pan melt the butter and add the shallot. Cook until soft, about 2-3 minutes.
  • Add the Pancetta and cook for a further 5 minutes or until the Pancetta is cooked and turning crispy.
  • Add the wine and deglaze the pan scraping the bottom of the pan with a wooden spoon.
  • Cook for about 3-4 minutes and then add the chicken.
  • Sear the chicken for 2 minutes on each side and transfer everything from the pan to an oven-proof dish. I used a 10-inch casserole dish.
  • In the same pan, without cleaning it melt the butter (2 tbsp)
  • Add the flour and whisk until it starts to turn light golden in color.
  • Combine the milk and stock and gradually pour small amounts into the pan.
  • It will thicken up but whisk well after each addition and you should have no lumps.
  • Continue until all of the liquid has been added and simmer for about 3-4 minutes and the sauce starts to thicken.
  • Season with some salt and pepper.
  • Roughly chop the sweet potatoes into 1-inch chunks and arrange in the same dish as the chicken.
  • Pour the sauce all over the chicken and sweet potatoes.
  • Bake in the oven for about 45 minutes uncovered until bubbling.
  • Test a sweet potato by piercing it with a sharp knife. It should go into it easily. If not cook for a further 5 minutes and test again.
  • Switch your broiler to high.
  • Sprinkle the cheese over the casserole and place under the heat.
  • Cook until all of the cheese has melted and is bubbling and starting to brown.
  • Sprinkle with some more fresh thyme and serve at once on <g class="gr_ gr_114 gr-alert gr_spell ContextualSpelling" id="114" data-gr-id="114">it's</g> own or over brown rice.


Calories: 344kcal